29 oz of canned diced Tomatoes (don’t drain, you want the juice in the soup)

1 t Parsley

1/4 t Onion Powder

1/4 t Garlic Powder

1/8 t Cayenne Powder

Salt & Pepper to taste

Put the beef, 24 oz of the chicken broth, the garlic, and 1/4 tsp each of salt and pepper in a large pot on the stove. Add water until meat is covered. Cook on low to med-low until meat is fully cooked. Drain and break up meat to desired size. Place beef back in pot. Add the reserved cup of chicken broth, apple juice, cabbage, tomatoes, parsley, onion powder, garlic powder, cayenne, salt and pepper. Add water until you see the liquid, DO NOT completely immerse everything, just bring fluid levels to about 1/4-1/2″ from the top of your stuff. Cook on low to med-low for approx 1 hour until cabbage is tender.